Follow these step-by-step instructions to assemble your delicious and wholesome rice bowls. The process is broken down into manageable steps to ensure a perfect result every time.

Step 1: Prepare the Tofu and Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. While the oven heats, ensure your tofu is well-pressed. This step is crucial and should not be skipped, as it allows the tofu to become crispy rather than soggy. Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with the cornstarch, a pinch of salt, and pepper until they are lightly and evenly coated. Set aside.

Step 2: Roast the Vegetables
In a separate large bowl, toss the cubed sweet potatoes and broccoli florets with the 1 tablespoon of olive oil, salt, and black pepper. Spread them in a single, even layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this will cause the vegetables to steam instead of roast. If necessary, use two baking sheets. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender, caramelized at the edges, and the broccoli is slightly charred and crisp-tender.

Step 3: Cook the Tofu
While the vegetables are roasting, heat the sesame or avocado oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully add the cornstarch-coated tofu cubes in a single layer. Cook for 4-6 minutes per side, without moving them too much, until they are golden brown and crispy on all sides. Once cooked, remove the tofu from the skillet and set it aside on a plate.

Step 4: Whisk a a batch of the Peanut Sauce
In a small bowl or a liquid measuring cup, combine all the ingredients for the peanut sauce: peanut butter, warm water, soy sauce (or tamari), maple syrup, rice vinegar, minced garlic, grated ginger, and optional sriracha. Whisk vigorously until the sauce is completely smooth and creamy. If the sauce is too thick, add another tablespoon of warm water at a time until it reaches your desired drizzling consistency. Taste and adjust the seasonings if needed—more soy sauce for saltiness, more maple syrup for sweetness, or more sriracha for heat.

Step 5: Assemble the Sweet Potato and Tofu Rice Bowls
Now for the fun part! To assemble your bowls, divide the cooked rice evenly among four bowls. Top the rice with a generous portion of the roasted sweet potatoes and broccoli. Add a serving of the crispy pan-seared tofu. Drizzle everything liberally with the creamy peanut sauce. Finally, garnish with sliced avocado, a sprinkle of toasted sesame seeds, chopped fresh cilantro, and sliced green onions. Serve immediately while warm.